Easy Louisiana Baked Chicken with Herb-Roasted Veggies, Slaw & Dill Mayo
Top rated | Available all March- Eggs
- Soy
Load up chicken fillets with flavour before baking them until golden and tender. Smokey, Southern-inspired, Louisiana spice blend and a creamy dill-parsley slaw will combine to make a sensational dinner that everyone will ! Eat Me Early happily devour! *This recipe is under 650kcal per serving.* *The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
carrot
2
potato
1 sachet
Garlic & Herb Seasoning
1 bag
Shredded Cabbage Mix
1 bag
baby spinach leaves
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 packet
chicken breast
1 sachet
Louisiana spice blend
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut carrot and potato into bite-sized chunks. • Place veggies on a lined oven tray, then sprinkle with garlic & herb seasoning and drizzle with olive oil. • Toss to coat and season with salt and pepper. Spread out evenly, then roast until tender, 20-25 minutes.
Little cooks: Kids can help toss the veggies!
• Meanwhile, add shredded cabbage mix, baby spinach leaves, 1/2 the dill & parsley mayonnaise and a drizzle of olive oil in a medium bowl. Season and toss to coat. Set aside. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a second medium bowl, combine Louisiana spice blend and a drizzle of olive oil. Add chicken breast, season and turn to coat.
• When veggies have 12 minutes cook time remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken until browned, 2 minutes each side. • Transfer chicken to a second lined oven tray. Drizzle with olive oil, season with salt and turn to coat. Bake until cooked through, 6-10 minutes (depending on size).
TIP: Chicken is cooked through when it's no longer pink inside.
• Slice Louisiana baked chicken. • Divide chicken, herb-roasted veggies and creamy slaw between plates. • Serve with remaining dill-parsley mayo. Enjoy!
